"Ric" > wrote in message
ups.com...
....
> 2. 'Sourness' of the SDI "Original San Francisco'. As mentioned in
> my
> intial post, the bread from the other day was exceptionally sour.
> To
> answer the couple questions in this regard; I activated it, 'fed
> it'
> twice more - then used it. The loaf was risen only once (and rose
> much
> more than I expected - I was thrilled!).
At the risk of becoming a pest, could you embellish on that a bit?
I've been making great SD for some time now. The only thing I can't
seem to "get" is the sour. I usually get great rises and baking
performance, and I get the odd hint of sour at times. But I want
Sour with a capital 'S' that reaches out and grabs me by the throat.
I know that might be too much...but then I can work at throttling it
back...(:-o)!

There aren't that many variables that can effect the sourness. I'd
say: starter, flour, and methods (temps, timing & such). I'd really
like to find out just what you do and compare it to what I do...and
see if I can figure out my "missing link"...

So if you could post the recipe and instructions you used to get
that sour, I'd be most grateful.

Actually, that goes for any of the readership. If someone's got a
recipe that consistently gives 'em "sour" in relatively plain,
white, San Francisco style loaf, I'd really, Really, REALLY like to
get my hands on it...

I've got 4-different starters, most from folks reading here, and
have tried 'em all. None of 'em give me what I seek. So, as I've
said before, I suspect it's (1) my starter, (2) my methods, or (3)
my flour. I've tried altering each of those in turn, and have made
the same, very consistent and delightful to eat but bland (not sour)
bread. I guess I should be happy (that they come out as well as
they do), BUT I WANT MORE SOUR!

> This next loaf (maybe two - delicious stuff!) I will use a more
> strict
> protocol relative to type of flour, weights and measures, timing,
> etc,
> and give a report. I hope it is as delicious as the first!
I'd love to hear about your experiments as well. Please do post
'em...


TIA,
Dusty
San Jose

>